All-Clad Copper Core Reduction Pan, 2 1/2-Qt.
Tapering from a wide surface area to a smaller base, this pan is designed for one task: encouraging evaporation. This makes it perfect for reducing sauces to just the right consistency. Five-ply construction of securely bonded metals: a thick, extremely heat-responsive copper core sandwiched between two layers of highly conductive aluminum with an easy-clean stainless-steel exterior and interior that won't react with foods. Allows for the quickest heat-up time, maximum temperature control and rapid, even heat distribution. The flared shape facilitates stirring. A ring of copper adds a finishing touch to the gleaming exterior. Riveted stainless-steel handle stays cool on the cooktop. Hand crafted in the USA with materials from the USA. A Williams-Sonoma exclusive.
Average Customer Rating:
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
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Customer Reviews for All-Clad Copper Core Reduction Pan, 2 1/2-Qt.
Review 1 for All-Clad Copper Core Reduction Pan, 2 1/2-Qt.
Anonymous
September 4, 2012
Would You Recommend? Yes
0points
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Great Product
September 4, 2012
Love this pan! I have been looking for an all-clad copper pan and this one is perfect!
Review 2 for All-Clad Copper Core Reduction Pan, 2 1/2-Qt.
Austin
Augusta, Georgia
May 22, 2009
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Terrific Pan!
May 22, 2009
I bought this windsor pan about a month ago, and it has become quite the workhorse in my kitchen. It is a joy to use. I make a lot of sauces and gravies, and this pan's sloping sides make reductions faster to achieve than with a standard pan. It has an elegant look, and clean up is a breeze. The only thing I don't like about this pan is the price -- very expensive -- but I'm glad I bought it anyway.
Review 3 for All-Clad Copper Core Reduction Pan, 2 1/2-Qt.
Overtall
Baton Rouge
October 18, 2008
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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One of my fave pans
October 18, 2008
I was skeptical of high end, copper cookware, but I'm highly convinced now. Not having a gas stove, I have to regulate heat by lifting pots/pans away from heating elements and putting them back. I can attest that the heat conduction of this pan works as advertised. I can boil any liquid, reduce sauces, and control heat with this pan better than anything else I own. The heat transfer is instantaneous. I'm partial to Calphalon One, but I have to admit, my specialized pieces are All-Clad and All-Clad Copper Core (Windsor pan, Sauciers, double boiler, and roasting pan). I am without a doubt in love with this pan, and wish I could get the full line of copper core products. I'm highly impressed with their ability.